Pumpkin Cream Cheese Pie Food

PUMPKIN CHEESE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream cheese and condensed milk together until smooth. Stir in the pureed pumpkin, pumpkin pie spice and eggs. Mix until well combined. Pour batter into the pie shell.
• Bake at 350 degrees F (175 degrees C) for 45 minutes or until a knife inserted 1 inch from the edge comes out clean. Serve warm.

CREAM CHEESE PUMPKIN PIE

Steps:

• In a small bowl, combine the cookie crumbs, flour and butter; press into an ungreased 9-in. deep-dish pie plate. Bake at 350° for 9-11 minutes or until lightly browned. Cool on a wire rack., For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, flour, milk and spices. Add eggs; beat on low speed just until combined. Pour into crust., Bake at 350° for 40-50 minutes or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Serve with whipped cream if desired.

PUMPKIN PIE RECIPE

Steps:

• Heat oven to 350°F.
• Beat cream cheese and granulated sugar in large bowl with electric mixer on medium speed until well blended. Add 3/4 cup of the sour cream, the pumpkin, vanilla and pumpkin pie spice; mix until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust.
• Bake 40 min. or until center is almost set. Cool. Refrigerate several hours or overnight.
• Mix remaining 1/4 cup sour cream and the brown sugar; spoon over chilled cheesecake just before serving. Store leftover cheesecake in refrigerator.

PUMPKIN-CREAM CHEESE PIE WITH COOKIE CRUST

Steps:

• Heat oven to 375°F. In medium bowl, mix all crust ingredients until crumbly. Press firmly on bottom and side of ungreased 9-inch glass pie plate. Bake about 12 minutes or until light golden brown.
• In large bowl, beat sugar, 3 tablespoons flour and both packages of cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup. Add all remaining filling ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
• In small bowl, mix reserved 1/2 cup cream cheese mixture and the milk. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion. Turn pie plate one-fourth turn and repeat. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean, removing foil for last 15 minutes of baking. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store in refrigerator.

PUMPKIN CREAM PIE

Steps:

• Preheat the oven to 375 degrees F and arrange a rack in the bottom third of the oven.
• In a medium bowl, combine the cream cheese, pumpkin puree, cream, brown sugar and pumpkin pie spice. Using electric hand mixer, add the eggs, 1 at a time incorporating completely between each addition.
• Pour the filling into the pie shell and bake on a sheet tray until the filling is mostly set and the crust has browned, about 50 to 60 minutes. The center will still look slightly loose. Remove from the oven and cool to room temperature.
• For Whipped Cream:
• In a chilled bowl, beat the heavy cream with a hand mixer until beginning to thicken. Add the brown sugar and pumpkin pie spice and continue to beat until soft peaks form. Spread the whipped cream over the pie and serve immediately or hold in the refrigerator for up to 2 hours before serving. .

PUMPKIN CREAM CHEESE PIE

Steps:

• Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spread into crust. , In another small bowl, whisk filling ingredients until smooth. Pour over cream cheese layer. Cover edge loosely with foil. Bake until a knife inserted in the center comes out clean, 70-80 minutes. Cool on a wire rack. Store in the refrigerator.

PUMPKIN CREAM CHEESE PIE

Steps:

• 1. Heat oven to 350 degree's. In a bowl beat cream cheese, sugar, vanilla until smooth. Add egg and mix well. Spread on bottom of pie crust.
• 2. In another bowl. Mix Pumpkin,milk, sugar, cinnamon, nutmeg, and ginger. Add the beaten eggs and blend well.
• 3. Top cheese layer with pumpkin batter. Smooth out. (Sprinkle streusel ion optional.) Place pie on sheet pan and bake about an hour. Pie will rise slightly, and not jiggle.
• 4. Remove from oven and cool. Place in refrigerator after cooling until cold, or over night. Serve with whipped cream, or nondairy whipped topping. Garnish cream with a sprinkle of cinnamon or Pecans.

CREAM CHEESE PUMPKIN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.
• Mix oats, confectioners' sugar, butter, shortening, cinnamon, and salt in a bowl until the dry ingredients are entirely moistened; press evenly into the bottom and up the sides of the prepared pie plate.
• Bake in the preheated oven until beginning to brown, about 20 minutes. Cool for at least 10 minutes.
• Beat brown sugar, cream cheese, pumpkin puree, white sugar, and pumpkin pie spice together with a mixer until smooth. Fold whipped topping into the pumpkin mixture until smooth; pour into the pie crust.
• Refrigerate pie until filling is set, at least 4 hours.

PUMPKIN CREAM CHEESE PIE

Steps:

• Preheat the oven to 375°F.
• Place the unbaked pie crust in a 9-inch pie pan. Cinch the edge of your pie crust to create your desired shape.
• Dock the crust (poke holes in the crust with a fork) before baking OR use pie weights. (See the section above for tips on making a perfect pie crust.)
• Bake the pie crust for 10 minutes. Remove the crust from the oven and let it cool while you prepare the filling.
• In a large bowl, combine the cream cheese, sugar, and flour with a hand mixer on low speed until creamy.
• Reserve 1/2 cup of the cream cheese mixture and set it aside.
• To the remaining cream cheese mixture in the large bowl, add the pumpkin. Then, add the eggs, one at a time, until incorporated, followed by the cinnamon, nutmeg, ginger, and cloves. Beat on medium speed until smooth.
• Pour the mixture into the baked crust.
• Meanwhile, in a medium bowl, combine the milk and reserved cream cheese mixture. Blend until smooth and creamy.
• Spoon dollops of the reserved cream cheese mixture onto the pumpkin mixture.
• Use a knife to swirl the cream cheese mixture into the pumpkin mixture in an S-shaped motion. Then, rotate the pie pan a quarter turn and repeat the S-shaped design. This will give the pie that beautiful marbled look.
• Bake the pie for 20 minutes. Then, cover the edge of the crust with aluminum foil and bake another 15-20 minutes.
• Remove the pie from the oven and let it cool on the counter for 30 minutes.
• Transfer the pie to the refrigerator to let chill for 4-5 hours before serving.

PUMPKIN CREAM CHEESE SWIRL PIE

Steps:

• Preheat oven to 450 degrees. Place pie crust in a 9-inch glass pie plate and flute the edges. Bake for 6-8 minutes or until light golden brown. Reduce oven temperature to 375 degrees.
• In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup of cream cheese mixture in a small bowl. Add vanilla, cinnamon, nutmeg, ginger, cloves, eggs and pumpkin to cream cheese mixture. Beat on medium speed until smooth. Pour into crust.
• Stir cream into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife to create a marbled design.
• Bake for 35 to 45 minutes or until pie is set. Cool 30 minutes. Cover and refrigerate at least 4 hours before serving. Store leftovers in refrigerator.

PUMPKIN CREAM PIE

Steps:

• Preheat oven to 300 degrees.
• Grind graham crackers in a food processor (or, if you don't have a food processor, place them in a large Ziploc and pound 'em with a rolling pin.) Add powdered sugar and melted butter and process until totally combined.
• Press into the bottom and sides of a pie pan until nice and firm. Bake for 8 to 10 minutes, or until warm and "set." Remove from oven and allow crust to cool completely.
• In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices. Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick.
• Remove from heat and stir in whiskey, if using. Add pumpkin and stir to combine. Place lid on pot and set aside to cool. When cool enough, place pot in the fridge to cool completely.
• When mixture is cool, remove from the fridge. In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined.
• Pour into cooled crust.
• Cover and refrigerate for a couple of hours or overnight. Serve with graham crackers crumbled on top.

PUMPKIN CREAM CHEESE LAYER PIE

Steps:

• Set oven to 350 degrees.
• In a mixing bowl, combine cream cheese, 1/4 cup sugar and vanilla; beat until light and fluffy.
• Beat in 1 egg; spread mixture in the unbaked pastry shell.
• Combine pumpkin, 1/2 cup sugar, salt, cinnamon, ginger and nutmeg.
• Blend in the 2 beaten eggs and milk.
• Pour pumpkin mixture over cream cheese layer.
• Bake for about 50-60 mins, or until set.
• Cool pumpkin pie thoroughly.
• Top with whipped cream if desired.

PARADISE PUMPKIN PIE WITH CREAM CHEESE

Steps:

• Heat oven to 350°F.
• Prepare crust in 9-inch pie plate as directed on package for one crust filled pie.
• Beat cream cheese, 1/4 cup sugar and vanilla with mixer until blended. Add 1 egg; mix well. Pour into crust.
• Mix pumpkin, milk, spices, remaining sugar and eggs in separate bowl until blended; pour slowly over cream cheese layer in crust.
• Bake 1 hour 5 min. or until center is set. Cool completely.

PUMPKIN COOKIES WITH CREAM CHEESE FILLING RECIPE

Steps:

• Line a baking sheet with a silicone mat or buttered parchment paper. Heat the oven to 350 F.
• In a bowl, combine flour, baking powder, soda, salt, cinnamon, and nutmeg.
• In a large mixing bowl with an electric mixer, beat butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs and vanilla until well blended. Slowly beat in the milk and pumpkin, then add dry ingredients, beating just until blended.
• With a tablespoon or cookie scoop, drop cookie dough onto the prepared baking sheets. Bake for 12 to 14 minutes or until bottoms are lightly browned and tops are firm. Cool for about 5 minutes on the baking sheet, then loosen the bottoms with a spatula and let them cool completely.
• Combine the filling ingredients in a bowl with an electric mixer. Beat well until the filling is smooth. Frost the bottom of a cookie, then press the bottom of another cookie on the filling to make a sandwich. Repeat with remaining cookies.

PUMPKIN CREAM CHEESE PIE

Steps:

• In a large bowl, using a wire whisk, beat cream cheese, 1 tablespoon of milk, and sugar; beat until smooth.
• Gently fold in half of the Cool Whip.
• Spread onto the bottom of the graham cracker crust.
• Pour remaining milk into another large bowl.
• Add pumpkin, pudding mixes, and spices.
• Beat with a wire whisk for 1 minute or until well blended.
• Spread over cream cheese layer.
• Refrigerate 4 hours or until set.
• Garnish with extra Cool Whip if desired.

PUMPKIN AND MAPLE CREAM CHEESE PIE

Steps:

• Preheat oven to 325 degrees F.
• For cream cheese layer, in a small mixing bowl, combine 1?4 cup of the pumpkin, the cream cheese, maple syrup, 1 teaspoon of the pumpkin pie spice, 1 egg, and the vanilla. Beat with an electric mixer on medium speed until smooth. Spoon the cream cheese mixture evenly into the pie shells and smooth. Set aside.
• For the pumpkin layer, in a large mixing bowl, combine the remaining pumpkin and the bourbon. Beat with an electric mixer on low speed until mixed. Add sweetened condensed milk, cinnamon, the remaining 2 eggs, and remaining pumpkin pie spice. Beat until smooth. Pour evenly over cream cheese layer to fill pie shells and smooth.
• Place pies on a large baking sheet. Bake for 60 to 75 minutes or until set 1 inch from centers. Cool completely on wire racks. Drizzle with chocolate sauce.

KETO-FRIENDLY* PUMPKIN-CREAM CHEESE PIE

Steps:

• Place almond and coconut flours in freezer 30 minutes.
• In food processor, pulse chilled almond and coconut flours, xanthan gum and salt until combined. Add 1/2 cup butter and 2 oz cream cheese; pulse 5 to 7 times or until mixture looks like coarse crumbs. With food processor running, quickly pour beaten egg through feed tube, and process a few seconds until dough begins to come together. Remove dough; shape into flattened disk. Wrap in plastic wrap; refrigerate 1 1/2 hours or until well chilled.
• Heat oven to 375°F.
• Place chilled dough between two pieces of parchment paper; roll into 12-inch circle. Peel one piece of parchment paper off dough to loosen from pastry. Replace parchment loosely; flip dough over. Peel top piece of parchment off dough (if dough is sticking, place back in refrigerator to chill 15 minutes).
• Flip dough into 9-inch pie plate. Peel remaining parchment paper off dough. Gently press dough into pie plate, and crimp edge.
• Cover edge with foil; bake 20 minutes. Remove foil from edge. Bake 4 to 5 minutes longer or until golden brown and crust is dry. Cool on cooling rack at least 1 hour.
• In medium bowl, beat 8 oz cream cheese and 1/4 cup butter with electric mixer on medium speed until blended. Beat in remaining ingredients except whipping cream until smooth. Spread over cooled crust. Cover and refrigerate at least 3 hours but no longer than 24 hours.
• Just before serving, in chilled small bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Serve with pie.